Have I ever told you I used to subsist on ice cream as a child? Because I totally did.
Imagine 7-year-old me sneaking in a twist cone every chance I got (and believe me, I got a lot of chances).
The funny thing is I was lactose intolerant for the better part of my early childhood, which means somewhere along the line I decided I was going to eat dairy anyway and I don't think my parents had the heart to tell me no. So ice cream it was, until several years ago when my body shut the whole operation down. Sad day.
Good news, though – I don't even miss it anymore! Especially not with dairy-free alternatives like vegan parmesan cheese, coconut whipped cream, and ice creams like this one that are classic, creamy, and undetectably vegan! 
I've been wanting to make a vanilla coconut ice cream for a long time now, seeing as I've only done flavors up to this point (see all of them here).
This version is so simple and quite possibly my favorite yet! It requires just 5 basic ingredients and simple methods. There's even an option for those of you who don't own an ice cream maker in the notes.
I went cashew-less here to highlight the coconut flavor and stuck to the basics:
Coconut milk
Vanilla bean
Vanilla extract
Organic cane sugar
Coconut oil
This ice cream just screams vanilla, infused with both vanilla bean and vanilla extract. Not only does this combination add more flavor, the extract (which typically contains alcohol) helps prevent ice crystals.
The result is the perfect creamy, dreamy coconut ice cream.
You're going to LOVE this ice cream. It's:
Super creamy
Coconutty
Vanilla-infused
Perfectly sweet
Simple
Classic
& Delicious
This is the perfect ice cream to make when you want a basic non-dairy ice cream. It pairs well with cake, pie, would make a killer ice cream sandwich, and makes the ultimate base for vegan milkshakes (new recipe coming soon!).
If you try this recipe, let us know how it goes! Leave a comment and rate it, and don't forget to take a picture and tag it #minimalistbaker on Instagram. We'd love to see what you come up with. Cheers, friends!
- 2 14-ounce (414 ml) cans full fat coconut milk
- 1/2 cup (100 g) organic cane sugar
- 3 Tbsp (45 ml) melted coconut oil (or sub olive oil)
- optional: pinch sea salt
- 1 vanilla bean pod, split and scraped (or 1/4 - 1/2 tsp vanilla powder)
- 2 tsp pure vanilla extract
- The day or night before, place your ice cream churning bowl in the freezer to properly chill. Also, add coconut milk, organic cane sugar, coconut oil and sea salt (optional) to a large saucepan and heat over medium heat.
- Bring to a simmer, whisking to thoroughly combine ingredients and dissolve sugar. Then, remove from heat and add vanilla bean (or vanilla powder) and vanilla extract. Whisk once more to combine.
- Transfer mixture to a mixing bowl and cover. Chill in the refrigerator overnight, or for at least 4-6 hours.
- The following day, add chilled mixture to ice cream maker and churn according to manufacturer's instructions - about 45 minutes. It should look like soft serve (see photo). See notes if you don't have a churner.
- Once churned, transfer the ice cream to a large freezer-safe container (such as a loaf pan) and use a spoon to smooth the top.
- Cover securely and freeze for at least 4-6 hours or until firm. Set out for 5-10 minutes before serving to soften - a hot ice cream scoop also eases scooping.
- Will keep in the freezer for up to 10 days, though best when fresh. Pairs perfectly with pies, cakes, cookies and more!
*Nutrition information is a rough estimate for one 1/2-cup serving of 8 total servings.
Original Content: Vanilla Bean Coconut Ice Cream
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